Authors of new book Cheese Not Cheese say why
According to a new report issued by the Plant Based Food Association (PBFA), nearly half (48.4 percent) of US restaurants now offer plant-based options, representing a 62-percent growth since 2012. Dairy alternatives are also growing, but it’s the plant-based cheese category that is generating the most excitement across menus.
This report came to mind when I received a copy of Cheese Not Cheese, a new book co-authored by Lucie Doughty and Lisa Botts. The book features five steps to creating a beautiful plant-based cheese board that will seriously wow a crowd. With the growth of wine-related tasting events, restaurants can capitalize on the increasing popularity of non-dairy cheese to attract new customers.
How then do you develop a tempting wine and non-dairy cheese tasting menu? I asked Lucie and Lisa to share their tips and insights.
What inspired you to co-author Cheese Not Cheese?
We love to entertain and our cheese platters were always the hit at any gathering. When we decided to make the move from vegetarian to vegan we both said “but what about the cheese platters?” Thankfully this was a time when non-dairy cheese was becoming available in mainstream stores. One day we stopped in at BESTIE’s vegan paradise, a vegan market Los Angeles, and they had an entire deli case filled with non-dairy artisanal cheese. We tried them all and left with a grocery bag full. We got home and were really amazed at the textures and flavor profiles. These were cheese platter worthy cheeses! We decided then that it was time to write Cheese Not Cheese.
What specific research did you do to determine if there would be an audience for Cheese Not Cheese?
We researched food trends and where the plant-based cheese market was headed. But, the most surprising statistic we found was that approximately 68 percent of the world’s population is lactose intolerant. That’s a big number so we knew the market was there. According to an article from childrenshospital.org, 30-50 million Americans are lactose intolerant, including 80 percent of all African-Americans and Native Americans, and over 90 percent of Asian-Americans. People just need to know the cheese is available and it’s delicious!
Why should a non-vegan restaurant or foodservice operation consider offering a wine and non-dairy cheese tasting?
Based on the statistic that 30-50 million Americans are lactose intolerant. There’s a good percentage of people who have suffered in silence with lactose intolerance and will welcome an alternative. It also gives restaurants and foodservice operations a point of difference and the opportunity to attract new customers.
What marketing techniques would you recommend to draw customers to a wine and non-dairy cheese tasting?
Make it fun! People love to eat and drink so go with that. Come up with a catchy name like Sip+Taste and a tagline saying “experience new tastes in cheese with your favorite wines.” Keep it focused on how delicious the cheeses are. People will eat it if they like it and they’ll like these cheeses.
To introduce customers to a tasting, what perfect pairings would you suggest to please both vegan and non-vegan palates?
A few of our favorite pairings are:
- Cheese and pickle, a British favorite and nod to Lucie’s heritage, which includes smoked cheddar on toast topped with a dollop of sweet, onion pickle like Branston pickle. Serve with your favorite vegan beer.
- Crostini and castelveltrano olives on beds of Violife feta. Add a sprinkle of lemon zest for color and zing. Pair with a vegan Viognier.
- Another good one is a bloomy brûlée bite. Maverick from Bandit is a bloomy, soft white, cave aged cheese that tastes best with genuine flavors. Keep it classic on a butter crisped crostini or plain cracker with brûléed stone fruit topped with hazelnuts and un-honee. Pair with vegan red zinfandel.
For Meatless Monday insights, marketing materials, and how-to’s for foodservice, go to their website
The site features resources to boost plant-based sales and drive repeat customers, especially on a Monday.
